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Sticky black rice with coconut cream, ginger syrup and banana

Enjoy it for breakfast or dessert.

By Lisa Featherby
  • 15 mins preparation
  • 55 mins cooking plus soaking
  • Serves 6
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Sticky black rice with coconut cream, ginger syrup and banana
Seek out young ginger in season for its milder flavour and tenderness. Start a day ahead to soak the rice.


  • 150 gm glutinous black rice, soaked overnight in cold water, drained
  • 30 gm light palm sugar, finely chopped
  • 3 tsp salt
  • 2 bananas, sliced to serve
  • 200 ml coconut cream, to serve
Ginger syrup
  • 30 gm young ginger, thinly sliced on a mandolin
  • 125 gm raw sugar
  • Juice of ½ lime


  • 1
    For ginger syrup, bring ginger, sugar and 125ml water to the boil in a small saucepan over medium heat, stirring occasionally to dissolve sugar, then reduce heat to low and cook until ginger is translucent (30-40 minutes). Cool completely, then add lime juice and refrigerate until required. Ginger syrup will keep for 2-4 days.
  • 2
    Place rice in a saucepan with 1 litre water, bring to a simmer over medium heat and cook, stirring occasionally, until rice is tender and water has been absorbed (10-15 minutes). Add sugar and salt, stir and set aside to cool slightly.
  • 3
    To serve, divide rice among bowls, top with banana, drizzle with coconut cream and top with young ginger and its syrup.


Drink Suggestion: Sweet botrytis sémillon. Drink suggestion by Max Allen